If you have yet to try Beuame de Venise - please do. The sweet, muscat based, dessert wine tastes of flowers. Summer's Swan song.Read More
Indian Summer Corn and Farro Salad
- 1 cup farro
- 1 cup apple cider
- 2 teaspoons sea salt, plus more for seasoning
- 2 bay leaves
- 4 ears yellow corn
- 1 1/2 cups yellow cherry tomatoes, halved
- 2 tablespoons fresh lime juice
- 1/2 cup extra virgin olive oil
- 1 jalapeño pepper, finely chopped, or more to taste
- 4 radishes, sliced paper thin
- 1 cup mint leaves
- 1/4 pound aged Manchego cheese
Combine farro, apple cider, salt and bay leaves in a medium saucepan. Add 2 cups of water and bring to a boil. Reduce heat and simmer until all the liquid evaporates and the farro is nice and tender but still toothsome, about 30 minutes. Remove from heat, discard bay leaves and set aside.
Meanwhile, grill corn until nicely charred, rotating cobs for even cooking. Cut kernels from cobs and place in a bowl. Whisk together lime juice and olive oil. Add jalapeño pepper and let stand just long enough to soften, about 10 minutes. Combine farro, corn and tomatoes in serving bowl. Dress salad with olive oil mixture and adjust seasoning with more salt as needed. Add radishes and mint leaves and toss gently. Use a vegetable slicer to shave thin strips of Manchego over salad just before serving. One last drizzle of olive oil never hurts.
Handmade teal bowl from Henry Street Studio
Tarte Tatin à la Stephen Doyle
For the pastry
- 2 1/2 cups all purpose flour
- 1 teaspoon Maldon sea salt
- 8 tablespoons cold sweet butter, cut into small pieces
- 6 tablespoons cold Crisco
Whiz together flour and salt in the work bowl of a food processor. Add butter and Crisco and pulse until the mixture resembles a coarse oatmeal. Transfer to a mixing bowl and add enough ice water that when dough is gently worked with hands it just comes together. Divide dough in half and shape into two discs. Wrap both in waxed paper. Refrigerate one for two hours and freeze second for later use. When ready to use, let dough warm up slightly - rolling dough straight from fridge leads to cracking and irritable dough syndrome.
For the apples
- 4 tablespoons sweet butter, room temperature
- 2/3 cups sugar
- 7 large Gala apples
Heat oven to 425. Mush softened butter around on the bottom and sides of a 9 inch Tarte Tatin pan or cast iron skillet. Add sugar and swirl around to coat. Quarter, core and peel apples and arrange in rondel like configuration. Start from the outside and overlap apples, working your way inward. Set pan over high heat and cook, adeptly rotating pan to assure even heat, until sugar, butter and apple juices have melted together and made a brown caramel. It should smell divine. Remove from heat.
Roll out pastry between sheets of waxed paper, lightly floured, to a circle approximately 12 inches in diameter. While still connected to one waxed paper sheet, center pastry over apples and peel away paper and then tuck in excess pastry to neatly swaddle fruit. Place Tarte Tatin in oven, set a baking sheet, lined with foil, on lowest rack to catch inevitable sugary drips, and bake about 15 minutes. Reduce heat to 375 and bake until juices are bubbling up and apples have softened, about another 25 minutes. The pastry should be golden brown. Remove from oven and let stand about 30 minutes before praying in French and inverting Tarte Tatin onto serving platter. Be careful - caramel is hot. Stand over kitchen sink to catch drips.
It is not easy to introduce Gael Towey and Stephen Doyle - two people whose creative energies have infused the lives of so many both personally and professionally. For us it was a joy to spend the day in their New York City brownstone kitchen. We spoke of days gone by, recounted tales from their Christmas parties which always featured equal parts candles and food, heard of 20 year sewing projects and teenager antics, marveled over compost devotion, enjoyed the fact that even the most glorious sunny kitchen can still lack in storage space and - in the end - happily ate the fruits of our labor. Lovely.
Gael inherited this recipe from her grandmother. It was the only cake she made and when you try it you will understand why there is no reason to bake any other. The cake makes a fabulous dessert and a dreamy breakfast. Serve it with mascarpone and espresso regardless of the time of day. Experiment with different fruits. Apricots are lovely Pears and apples work well too but need to be cooked in butter first to soften.Read More
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